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% Risotto with Peas and Parmigiano, Northern

Make % Risotto with Peas and Parmigiano, Northern at home with Tlc, Unsalted Butter, Sm Onion Minced, Arborio, and Dry White Wine. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• to taste
• 5 tbsp
• 1
• 2 cup
• 1 cup
• 6 cup
• 1 cup
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Until soft and translucent. Add arborio; stir to coat.

2. 2

   Add wine; reduce by turning heat to high.

3. 3

   Add 1c broth, stirring constantly; lower heat.

4. 4

   Add 1/2c broth at a time when arborio appears dry, while constantly stirring.

5. 5

   Toward the end of cooking time, add peas, butter and Parmesan.

6. 6

   The risotto should be moist and juicy but not soupy.

7. 7

   Don't add too much broth.